Tuesday, February 10, 2015
Easter and Passover Recipes for SundaySupper Featuring Bunny Approved Baked Easter Doughnuts
Feel free to tint the glaze if you want, but I stuck with white since I was using brightly colored Easter and Spring-colored sprinkles. The main thing is to have fun and let your creativity go wild! Decorating these doughnuts is sort of like coloring eggs...only you have half a dozen doughnuts to enjoy when youre done. And you dont have to hide them...unless, of course, you dont want to share! I made two minor tweaks to a fantastic baked doughnut recipe from Sur le Table. I subbed cinnamon for the nutmeg called for, and I added 1 tbs. of vanilla extract with the wet ingredients. Feel free to double the recipe if you want to make a dozen doughuts...youll have plenty of icing!
Bunny-Approved Baked Easter Doughnuts
adapted from Sur le Table
Step 1: Preheat oven to 425, and spray a six-well doughnut pan with non-stick spray. Set aside while you make the batter. In a large mixing bowl, whisk together: 1 1/4 cup cake flour, 1/2 cup sugar, 1 1/4 tsp. baking powder, 3/4 tsp. salt, and 1 tsp. cinnamon. Add 1/2 cup buttermilk, 1 slightly beaten large egg, 1.5 tbs. melted butter, and 1 tbs. vanilla. Stir just until combined.
Step 2: Fill each well of the doughnut pan 2/3 full. A pastry bag or ziploc bag with the corner snipped makes this pretty easy, since its a thick batter. Bake the doughnuts for 4-6 minutes, until the top springs back when touched. Let the cooked doughnuts cool for a couple of minutes, then remove from pan. They should release easily without sticking.
Step 3: Make the icing by combining the following ingredients in a small saucepan over medium heat: 1/4 cup milk, 1 tsp. vanilla, and 3 cups powdered sugar. Keep the pan over the heat and whisk until everything is combined and a nice dipping consistency. Dip the round tops of each doughnut in the icing, letting excess drip back into the pan. Place on parchment and quickly decorate before the glaze sets.
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Step 4: Let the doughnuts cool for about 5 minutes. This will give the icing time to set and allow the sprinkles to adhere firmly. Your patience will be rewarded with six adorable and tasty doughnuts that the Easter Bunny would be proud of!
These doughnuts are as tasty as they are cute! They bake up moist and light thanks to the buttermilk, and the icing is the perfect consistency to cover the tops without running down the sides. The icing is very sweet...I wont lie...so one doughnut with an ice-cold glass of milk should be enough for even the most die-hard sweet tooth. If you have little ones, Im sure theyd love decorating the tops with sprinkles. Heck, Im a big kid, and I had a blast!
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Easter
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
Main Dishes
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
Dessert
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Cookies: Carrots in Dirt from The Urban Mrs
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
- Japanese Easter, Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
Passover
- Homemade Matzo from The Foodie Army Wife
- Mock Gefilte Fish from Fast Food to Fresh Food
Dessert
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
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